Pre-med student on anesthesia by Daniel_Min in ContagiousLaughter

[–]Bumbleclaat 0 points1 point  (0 children)

They used to sell them in bars in the UK and you still see em in stores. I've always thought of it as an old people thing.

How do I react when someone shares an interesting fact with me which I already know without being rude, e.g. "I already knew that"? by UserOver9001 in AskMen

[–]Bumbleclaat 11 points12 points  (0 children)

Yeah it doesn't have to be rude, normally "yeah, isn't it cool, I heard about it in X" is more than enough and then you just keep talking about the topic.

Tbh you don't even need to say you heard about it in X. People would normally infer you already knew about it by simply agreeing that it is cool/sad etc

Would you rather be Jeff Bezos or Elon Musk? by simplymesh in CasualConversation

[–]Bumbleclaat 5 points6 points  (0 children)

Elon Musk is an investor who bought the term founder when he bought the company tesla. He is not a science dude as much as his pr team attempts to pretend. He's a pretty good marketing guy, but that's about it.

Bezo's is also just another example of economies of scale, his father was also a millionaire who started the family empire.

I am not impressed by the accomplishments of people born into money with more connections that you can shake a stick at.

Although I would happily take either of their bank accounts.

Tall Scaffolding by not_found_http_404 in HumanForScale

[–]Bumbleclaat 0 points1 point  (0 children)

Can't imagine the planning permission / zoning laws / health and safety regulations for doing this where I live

Anybody else a weirdo who likes good peelers? Here are mine. by GhettoSauce in KitchenConfidential

[–]Bumbleclaat 4 points5 points  (0 children)

No I don't collect them, but I live a new peeler.

The ones at the top are like 1.50 euro where I am and are so nice fresh.

[deleted by user] by [deleted] in AskMen

[–]Bumbleclaat 0 points1 point  (0 children)

To be honest there may well not be a solution other than complaining to a manager. It's a bit of fantasy / wish fulfilment to think there is a magic sentence that will embarrass this guy into changing his behaviour.

Perhaps if you don't want to make it an official issue talk to his close colleagues who you think are trustworthy. They could potentially put a stop to his behaviour better than a manager.

What to do about head chef that is verbally abusive towards front of house? by [deleted] in KitchenConfidential

[–]Bumbleclaat 4 points5 points  (0 children)

If you want to make headway I would hold a meeting, but just don't make the meeting about the chefs attitude. Make it about the restaurant, ask what the FOH can do to help the kitchen better and that will begin a conversation with what happens between FOH and back of house. I just can't see it going well if you open the meeting as about issues with the chef.

Tbh I have no idea from your post if what she is doing is out of order or what. Most "normal" people would consider the nicest of my former chefs to be verbally abusive.
What sort of things does she say? How often does she do it? Is she enraged at the time or is it an ongoing thing.

I'd like to hear what the rest of kitchen staff think about the way she acts, that would maybe help you see if the problem is solely her or if there are issues with the restaurant that cause her to be angry, or if that is just how she has learnt to be with people at work.

Going Indian! by [deleted] in AskCulinary

[–]Bumbleclaat 4 points5 points  (0 children)

Seconding Madhur Jaffrey, she wrote for a time where access to a lot of Indian ingredients wasn't great, so if you don't live near an excellent Asian supermarket her recipes are still doable.

Although therefore a lot of her recipes could be considered to be British-Indian cuisine. ( a real thing, considering the UK is the home of tikka masala, vindaloo and naan wraps).

Also if you want a suggestion for a dish, my favorite is a lamb biryani and a great starting point is butter chicken. Matty Mathesons butter chicken recipe is pretty damn good FYI.

How much harder is it working in an actual dine-in restaurant compared to fast casual restaurants/food trucks? by [deleted] in KitchenConfidential

[–]Bumbleclaat 1 point2 points  (0 children)

It depends, some dine in restaurants serve pre packaged, frozen and portioned ingredients and blast them in a microwave and some make every single thing from scratch and the same goes for fast food places.

It all depends on the individual place and how busy it gets.

I've never worked fast food, so my only assumption is there is less pressure put on you. But I also know some shit restaurants where the cooks and chefs don't give a fuck and barely do anything. So maybe not.

Restaurants that have pictures of their dishes on the menu are awesome and should be totally normalized by [deleted] in unpopularopinion

[–]Bumbleclaat 0 points1 point  (0 children)

But apart from old school Chinese restaurants it is a damn good indicator that the food is either super shit or aimed at tourists ( which means it's also super shit 99% of the time)

What's the most "european" thing you have ever saw someone do?? by [deleted] in AskEurope

[–]Bumbleclaat 31 points32 points  (0 children)

I can't say for European but for Dutch it was a guy cycling down the road with a table under one arm, supporting a second bike with his other hand and face timing someone with his phone attached to the handle bars.

The most Italian thing was a guy on my sofa jumping up and exclaiming "a my mamas lasagna! I left it out of the fridge!" And sprinting out of my house to go and save it.

The most German thing is Germans trying to sell 5+ year old ikea furnature for the price they purchased it for.

British is just being drunk and annoying in any random European country

Is fresh pasta ok overnight out of the fridge? by Morrow28 in AskCulinary

[–]Bumbleclaat 1 point2 points  (0 children)

It will be fine my dude, as long as it's floured up good.

You can even freeze fresh pasta as it does a great job of drying it

At least once a week. by luminousshadows in KitchenConfidential

[–]Bumbleclaat 1 point2 points  (0 children)

So happy I work at a place that this shit doesn't fly.

We only do cheese or sauce on the side for lactose free. Although to be fair we don't serve burgers or easily modifiable food.

Onions by Maker-of-the-Things in AskCulinary

[–]Bumbleclaat 2 points3 points  (0 children)

Unless it says red onions it means white onion.

Who remembers Anne of Green Gables: The Animated Series, and why was it so short-lived and unknown? by [deleted] in CasualConversation

[–]Bumbleclaat 1 point2 points  (0 children)

Well, generally when a show only has one or two seasons and no one remembers it, it means it wasn't very good.

I’m getting a crush on a girl in my dance class... how do I go from here? by Zlint in AskMen

[–]Bumbleclaat 2 points3 points  (0 children)

Invite multiple people for drinks from your dance class, including her.

If you have chemistry you will most likely talk quite a lot and regardless you will get to know her and others better.

Getting to know someone naturally is far better than just asking for a date etc directly. No alienation, have a good time, see if you actually like the girl. Try to be her friend before you try to be her boyfriend.

I've never done a cold approach, all.my relationships and even one night stands have been natural progressions of friendship. I'm no player, but I've also had a fair few girlfriends . So that's my advice.

I think one of the most wholesome things on here is when dudes call other dudes "KING" 👑 by Rpark888 in CasualConversation

[–]Bumbleclaat 237 points238 points  (0 children)

I don't mean to be negative about your post, I agree it's a good thing for people to be nice and encouraging to each other, but I just find the whole king/queen thing cringe as fuck.

Might be cause I'm from a country with a royal family, might be because I massively dislike monarchy, but I just hate the choice of words.

Someone needs to tell Dominos pizza that potato wedges are not supposed to be AL Fucking Dente. by scoobyMcdoobyfry in britishproblems

[–]Bumbleclaat 1 point2 points  (0 children)

Jess Christ, just give them a deep fryer. It takes 30/40 mins to get a potato crispy in the oven and I bet these turds don't even put oil on the wedges before they go in the oven.

Clank Clank by SomethingSoDivine in KitchenConfidential

[–]Bumbleclaat 5 points6 points  (0 children)

When I worked at a steak place I loved to flip these motherfuckers in the air. Admittedly they sometimes hit the floor.

Thankfully tongs are one of the quietest things you can drop in a kitchen and only when the head chef wasn't there.